Ingredients:
·
1 ready to bake pie
crust
·
24 large marshmallows
·
1 tsp Vanilla extract
·
1 can 15oz pumpkin puree
·
1 tin 8oz whipped cream
·
½ tsp Cinnamon
·
½ tsp Allspice
·
¼ tsp Nutmeg
·
Pinch of Salt
Preheat the oven to 350ºF
Place the Ready to Bake pie crust in your
prepared pie pan, poke it with a fork a couple times, and then bake it at
350ºF for 20-25 minutes or until golden brown. Once it’s done, set it aside for
a minute.
To make the filling: In a saucepan on low heat, melt the marshmallows, once they
are melted, remove them from the heat, and into the pan add in the pumpkin
puree, together with the cinnamon, allspice, nutmeg, salt and vanilla extract.
Stir until everything is well combined. Then add in the whipped cream.
Stir until combined. Then pour this into the pie crust and refrigerate it for
at least 4 hours.
After 4 hours, then serve it. Serve with
more whipped cream and sprinkle with ground cinnamon.
Enjoy!
